Another Macaroni and Cheese

I have discovered another way to make mac and cheese.  This recipe, Emeril's Three-Cheese Baked Macaroni, comes from Emeril Lagasse, featured in Martha Stewart's Everyday Food Magazine of October 2010--although I heard about this recipe on the Sirius Satellite Radio program "Everyday Food" last week. 

 

This mac and cheese does not use a white sauce.  Instead of being creamy, it is more custard-y since you use eggs to bind the ingredients together. The great thing about this recipe is that it is easy and needs only about 15 minutes in a hot oven to cook!

I loved the recipe, but made a few changes to the original:

--I used medium shell macaroni instead of elbow macaroni, still using 1/2 pound

--I used a 4 ounce package of pancetta instead of the 3 pieces of bacon

--also, in my oven it took a bit longer than12 minutes.  The sauce WAS bubbling around the edges, as the recipe said, but I thought the middle was still to liquid-y ( I am using a lot of "y's" today), so I cooked it until a knife test in the middle came out almost free of sauce.  Make sure you give it the 10 minutes out of the oven to set up before digging in.

The best part, everyone in my family loved it and ate every last bite!